Fall Is Here | Canning Bread in Mason Jars!
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- Опубліковано 6 вер 2024
- Fall is in the air and we couldn't be more excited about canning zucchini bread along with rendering some good old fashioned lard.
***Blog below was the inspiration for our recipe***
Zucchini Bread Recipe: goossenkitchen....
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If you put the rendered fat as you did in clean pot add water and heat the “brown stuff” in the fat will settle as it cools and fat gets hard. Pour off the water and heat again. Doing this “whitens” the fat and decreases flavor. Then heat and put in jars! At least that is how I used to do on a kerosene wood stove back in the mid 70s!! (I am in my 80’s now)!! Keep up the videos...I enjoy them emensly an brings back good memories!!
Betpat Patten That’s how my granny taught me too and she had the whitest lard and made such lovely pastry with no porky taste or smell.
Hi Betpat, I need a little more info please! :) I rendered my very first pork fat a while ago and it's white, but slightly has some flavor to it. Since my lard is very white, will this still work for my lard. Also, I assume that once cooled.. JUST water pours off? The lard will all stayed separated? You referred to the "fat" hardening, I thought the lard was the fat. Help me please! lol
@@lynnlast9272 i
@@lisaineastcentralohio6805 I still need help... :D
lynn last well, I guess the water is at the bottom once the lard (indeed the fat) is cooled. But because the brow bits sink to the bottom, they will be in the water, so you throw them out when you get rid of the water. I’m not sure about your first question though.
So I live in the Netherlands and found your channel yesterday. I stayed up watching one after another video. Nothing but aw! You are living my dream. Alaska is so far away from where I am. It's another world that I have never seen and I doubt I ever will. It's so beautiful, wide, lonely, green or white. I wish I could smell the nature thru the screen. I have a lot of respect for how you guys life and built en enjoy. Amazing beauty in it. The flowers you pick to make tea, the berries and mushrooms. Even the washing looks like it's real work, honest and real. I LOVE it. Thank you for sharing your wonderful life with all of us. Maybe I will never visit Alaska, at least I can daydream a bit more about with lively pictures in my mind. Thank you. Keep it up and much much blessings to both of you, the dogs, the cats and over all your propirty.
MLH we appreciate your kind comment ❤😁 we've never been to that part of the world, looks amazing!
aq
Nederland!! 😉😏 ik kom ook uit Nederland
I am in US but on East coast and 3,900 miles from Alaska. Yes, beautiful but very cold most of the year. They already have snow in Alaska. It’s just Fall now in October and still hot here where I live.
Ik dacht hetzelfde en las daarna jouw comment 😍
When I was a boy on the farm in Arkansas my granny rendered lard in a huge round iron pot outside over a wood fire. Papa butchered the hog. My job was to slop the hogs daily. I was raised on delicious lard biscuits, pork chops and plenty of garden goodies. Fresh farm food is the best. Stay strong.
John Armstrong ....And Healthy!
Yeah... it’s funny how all the old time farmers lived on butter, lard, eggs, red meat, bacon... all the stuff that’s supposed to be so bad for you and they were mostly very healthy. Hard physical work offsets any bad, and the bad is not as bad as some will try to tell you.
Me too !!!! What a days !!!!
Those days it was called healthy eating. Then they started calling it heart attack food. And today....it is keto friendly food. Weight loss food.
Did y'all have a lard press? My great uncles did. They made lard by the gallons.
I love it that you both have the brains to know that we need fat and consuming it does not make you fat.
Vicki Takacs ......actually it's the over consumption of grains, sugar (any) and certain vegetables.
@@seecanon5840 I think she was alluding to the fact in her comment :) The food pyramid is a joke! Womp womp.
See Canon everything is relative.. vegans are usually skinny. They mostly live on grains and sugar . Too much fat makes you fat as does to much carbs
@@whitefilly8802 - It just became outdated once Americans began a more sedentary lifestyle. Before that it was okay.
@@malina1239 so does too much beer.
I grew up eating food cooked with lard rendered like this in Taiwan. My mother cut up the fat into much smaller pieces that became crispy bits after rendering. She used the bits to add flavor to vegetable dishes.or fried rice.
Yes it works the older people's use lard over meat and ever thing and it stad caned
This was suggested to me when I was young: always add chocolate chips to your dry ingredients with flour FIRST before adding liquid ingredients. This prevents your chips from going to the bottom. 😊
a trick for starting your lard is to use a little water in the bottom of the pan. it allows the fat to heat without scorching. the water evaporates out in the rendering process. just like the water which naturally occurs in pig fat.
Right I was wondering why it was brown. it should render clear even if streak of lean is in it.
superma74 ty sister, I never thought about that. Great tip!
she did explain the color though.
Excellent idea. Thanks. :-D
Never rendered before, but what a good idea.
Those cracklins are gold when crushed up into tiny pieces and added to cornbread batter. Ultimate comfort food on a cold day. Great video Ty for sharing!
We use it as an extra in finely shredded potatoes, onion, raw egg, salt, pepper, cooked in a large casserole pan (called potato babka). About an hour or so, yummy!
We (my big brother and I) used to eat cracklins like candy when I was a kid back in the 70's. We saw where our food comes from at an early age. We are not scarred emotionally by that. We are both hunters and understand the importance of adding wild game to our diets. The unpleasant part, dressing the animal, is necessary. We aren't squeamish.
When my in-laws killed hogs back in the seventies, they also used the cracklings in cornbread. One of my favorite memories. Nothing like cracklin bread!
@@jonihughey1352 Sounds wonderful! I'd ask for the recipe, but it would be, at best, difficult to find cracklin's these days. But, I know some kin folk in West-By-God Virginia that may set me up. I'll get back with ya as soon as I can line something up. In the meantime, Keep the faith!!
My mother made cracking cornbread. Was it ever good!
I am a prepper. And so is the rest of my family. I watch videos for inspiration. Out of all the videos I have ever watched so far yours is the best and in Alaska this is incredible! You two are my kind of people. You would feel right at home at my house. When I was young we had a log cabin in the woods. Now my sister and I own the woods. We just keep on increasing the property size.
When we kill hogs, we keep the cracklings to put in cornbread. It’s a great southern dish, crackling bread.
When I was a kid back in the 70's, us kids would eat cracklin's like candy! Now that I'm over 50, I try to stay away from fatty foods, sugar and salt. As my 50 + coworker says, "If it tastes good, spit it out!"
When I was a kid, we chewed on crackin's like a squirrel chews on walnuts. Don't worry, my cholesterol readings are still good.
i'm a city boy and I have never see or hear of half the stuff that you guys are doing, really opened my eyes to a new way of living. WOW, thanks.
Have you considered talking about the changes to your emotional and physical health since moving to Alaska and living off grid? I would like to see inside the root cellar also.
Kevin Garmen we briefly talked about how we deal with the lack of sunlight in winter in our only Q&A but I think that's a great question and we will be sure to cover it in more depth on our next Q&A.
Yes, I’d love to hear about the changes in your health too!
My wife and I have been watching all of your videos for a few weeks now, and we really appreciate the videos. It's sooo nice to see just practical people homesteading. You folks rock!
I’d have never thought to can bread. Awesome!
That brought back so man memories from my childhood in the 70's. We raised hogs and would put hams in 5 gallon crocks, and then fill them with lard to seal them. It worked great. Thank you for sharing this with us.
Never heard of potting something that big but that's kind of genius
That lard is also excellent for making some fine soap
Learning something new every time I watch your videos
All I can say is "you guys rock"..... hard working, true farmers!
Just found your channel 2 weeks ago, and have been watching nonstop ever since. Absolutely in love with your lifestyle ❤️. Looking forward to more videos. I especially like the videos of you cooking and foraging throughout your backyard. And yes I love the fishing, I would enjoy watching more of them. The garden is absolutely gorgeous 😍. I'm a true fan of your channel. Blessings to you both.
Barbara Anderson thank you for watching 😁
I love how organized you and hubby are...love listening to you guys because you dont talk over each other
I love how energetic you are. I love your dogs and cats. The zucchini bread recipe is wonderful. Thank you for sharing all that you do!
Render lard in a slow cooker it's so much easier, drop of water in the bottom though to avoid burning.
The drop of water , does it go in with the fat or between the ceramic container and the base?
@@gingerbread1250 Just put a quarter to a half inch of water in the bottom of the slow cooker. the fat rises to the top, the impurities/cracklings fall into the water below. Keep an eye on it to avoid risk of fire.
In the pot, the water eventually evaporates.
Glad to see some young folks keeping the old skills alive. Lard is great for cooking. It has 20 percent less saturated fat than butter; it's also higher in monounsaturated fats, which are good for cardiovascular health. Lard is also rich in oleic acid, the same fatty acid that is in olive oil and praised for its health benefits
Ball has wide mouth jars that holds 3 cups called pint and a half. They don't have a shoulder. 💝☀🌵
I just said to myself, "God, y'all have a great camera!" Beautiful opening! ❤👍
I use that gorgeous lard for moisturizing my face! It doesn't smell and I just warm it up in my hands and spread it on. SO luxurious!
Haven't tried this but horse oil is really good too
For the canning commenters out there: please try not to judge these two for living their own lives - not just because we shouldn't be so judgy, but also because their decision is backed up by science. No I am not saying that we all should can this much zucchini bread, nor am I saying that the National Center for Home Food Preservation is wrong. In short, many canning guidelines are (for good reason!) incredibly strict and are intended to protect those who live modern, busy, distracted lifestyles. By putting in place systems and practices to store and eat food well below spoilage temperatures and times @SimpleLivingAlaska plays within the rules of food safety under their conditions. I have researched primary literature on canning recently and encourage readers to check out Lake, et al (1985), Aroumoni, et al (1994), and Tarkhashvili (2015). Specific to this video are 3 specific observations 1) non-inoculated (i.e., not intentionally infected) breads did not have clostridium growth after 90 days at ~95 degrees F 2) Clostridium growth and toxin production even after intentional inoculation with vegetative cells (not present in cooked materials) is incredibly low below 50 F, but much higher at room temperature. 3) High-volume canning (i.e., gaining experience) and eating goods within 6 months correlates with reduced botulism. They are experienced in appropriate methods, and are storing these below 50 F for less than 6 months.
I love watching this couple. So decent, calm and informative.
I watched you root cellar build videos this morning and liked what I saw, so I subscribed. My wife will love you two. I like that you're still kinda new to the off grid living and that your channel isn't that old. Means we as viewers, we get to see y'all grow. Thanks for sharing with us!
Grind the Cracklings down to a powder and use as a coating on fried Chicken or Fish. Really great flavor.
This couple is so much in love, that is obvious. Don't y'll think they would make such good parents? They work so hard and they always work as a team.
No everyone wants to be or needs to be parents. Sometimes having kids actually puts alot of stress otherwise healthy and strong relationships.
Yes ! I rendered leaf lard in the crock pot a few weeks ago. Turned out very well. I did put some water in the pot but it cooked off. Thanks for sharing lost life skills!
Left lard??
I did this 16 years ago for Christmas gifts. I made 5 different kinds of bread. I bought different Christmas materials to put under the ring and tied raffia with a label stating the kind of bread around the ring. Everyone who received them loved them and really enjoyed being able to have them months after the holidays.
That is a great idea!!! Love gifts from the heart and kitchen.
This is the only oil my grandmother cooks with. When I was little I didn't know any other thing existed.
Me too!
@@anonymoussource8334👍🏽 😂😂😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣😂😂😂😂😂😂🤣🤣🤣🤣😂😂😂😂😂😂🤣
Love the zucchini bread idea.. Thank you for sharing.
I do a lot of canning, never thought of canning breads. I am going to try this with carrot pudding! No eggs, no flour, and absolutely delicious!
Never heard of carrot pudding...please post tbe recipe..🙏🤗💕
I haven't either and now I'm interested too! 🤔
I know it’s too late but a time lapse of your root cellar being filled would be so cool! Love the vid and now I wait for the next one :)
I love watching you enjoy your beautiful life in Alaska,you bring peace to my life watching you
The cracklings do well as an additive for meatloaf
I didn't know that! Does it make the meatloaf a little more crunchy? What does the crackling bring to the meatloaf? Sounds yummy.
I like the canned bread. I do other things like cake & brownies. Very tasty. Any sweet bread can be canned. Nice treat in the dead of winter.
Great video! I never thought of canning bread, what an amazing idea!!
It's not an amazing idea, it's an ideal environment for botulinum.
I don’t know if they’re doing something different as, I’m definitely no cook. But, it may be important to watch videos in caning bread and botulism.
Canning bread wow. I never knew you could do that!!
I find it amazing that so many recently found your channel such as myself. What a great video from two intelligent out of the box thinkers after my own heart. I grew up helping my mother can in the summer without air conditioning in Kansas. At that time it was a chore, but now it is quite enjoyable. Most importantly knowing exactly what I am eating, and with few word ingredient labels, instead of the bazillion words I can not pronounce nor do I care to know what they are from Big “Pharma” canneries, for I shun such foods. May Peace always reside in your home and may you prosper and be in good health all the days of your lives. Blessings from the Upper Texas Gulf Coast! !
Nice to see your husband actually helping, not sitting in front of a television. Lots of respect for that! I live in the city, so I purchase the lard I use, but I do make several types of bread, including (and my favorite) sourdough. Thank you for your video.
Just for you to try when you’re using a banana or bananas in any recipes try freezing them hard and let them thaw and they will turn sweeter and are easier to mash
Yes, freeze them with the peel on. Peel turns black once frozen. Then when you want to use it for your baking it is an instant mashed banana once thawed.
I didn't know you could can bread like that, how awesome! Thanks so much. I can't wait to see how full the new root cellar is getting, y'all been caning up a storm. So proud of Y'all! God bless!
You can't. Very dangerous :(
Thanks for explaining rendering. Now I know.
Learned something new!!! Canned zucchini bread! LOVE IT!!
I love jar breads . It’s so nice to open a jar in the middle of winter for a quick treat. Also a great way to use up fruits that have gotten over ripe. Cinnamon apple jar bread is my favorite and with jar breads I’ve found that the flavor just improves over time. One of my favorite add ins are pecans, the saltiness really compliments the flavor of all different types of bread.
I love how Real and Honest these videos are THANK YOU! Yumm
This music is so relaxing. I needed that today. Love the drone footage and footage of the area. Love canning videos. Never canned bread.
We cann milk also usually in pints.
I am from a family of 12 and I lived in NZ. We use to render down fat from sheep and use that for our lard, which is also great. We made our own sour dough bread, damper bread and we made fry bread like a dounut bread without sugar in it. We made our own butter and lived off our farm. I am 65 years of age and it's great to see a lot of young people doing what come natural to us when we were growing up.
Subscribed. It's refreshing seeing a couple around my age that can and homestead. My husband and I want to start a homestead and it's nice knowing I'm not crazy haha
Kaytlyn Rizzo many people thought we were crazy when we moved states, not saying that you have to move to homestead but there will always be folks that oppose your choices. Thanks for watching :)
Same here!
I have canned for years, but never heard of canning zucchini bread or any kinds of breads. This is awesome!! Thank You!
We've never heard of canning zucchini bread because it's not a safe method of preserving zucchini bread. This recipe and video encourages extremely dangerous food preservation methods.
I hope everything is ok. Looking forward to your next video.
Jessica Mermaid we are okay ☺ hoping to upload soon!
I have frozen zucchini that is taking up a lot of space in my freezer. I love this idea of canning the bread. I would have never thought of that. THANKS!!!
That bread looks amazing. I love rendering lard.
USDA no longer approves of baking bread in a jar, but we've done it for years successfully. We began with a "Kerr Canning and Freezing" book recipe from the 70s for Pumpkin Bread which is still our favorite of all breads and cakes we've baked in jars. I'm sure that the vintage book can be found in libraries or in used books online.
We can open jars that are literally several years old and they are still as moist and fragrant as when they were baked. Over time, we've modified the recipe slightly to add nuts and raisins and use brown rather than white sugar. So good :) The best jars for baking bread, however, are the Ball 24oz jars that are tall with straight sides and no shoulder so the bread is easy to remove.
What’s the canning book look like? They have a few. I bought one in the 70’s but nothing is n baked bread or pumpkin bread
I've never tried canning bread but it looks awesome! I've only had the store bought canned bread. Now I need to find some recipes to can it!
Be careful. Do some research. Not safe.
As a single person who has visited Fairbanks during June and been up north of the Brooks Range, there is no way I could feel comfortable living up there alone. Trips to Dead Horse. No way. Kudos.
I have never seen bread canned. That is amazing. My mom rendered lard. It made the best biscuits. She would make Cracklin cornbread.
I have been rendering lard for 5 yrs FYI it is really helpful to add 1/2 cup water when you start as it will stop your fat from catching on and turning color and it will evaporate when your fat gets done and will be snow white just thought i would give you this information , Love your videos
I started canning cake, as my hubby loves chocolate cake, but doesn't eat much when he does, so calling it, is a food saver for us, Thank You for sharing, I made it though all the videos, looking forward to the new ones
I've been making bread this way for many years. Cranberry, zucinni and pumpkin. Concerns over botulism are addressed by the fact that the bread bakes at 375f for about 30 minutes. More carry-over time will also contribute to processing. Just as the video described, remove jars one at a time to seal. That is more heat and processor time than botulism can survive.
Just baking does not kill the spores.
You can use crackings to make cornbread...it's yummy!! So soft and moist...with a nice crunchy crust. We love it!
Because of you guys I just tried this with my bumper of zucchini! It came out great! Looking forward to seeing how it lasts… or IF it lasts with my husband’s sweet tooth 🤣
The bread looks wonderful and will be yummy this winter😊
I render my leaf lard in my slow cooker..on low.. It takes a while but gives the cleanest taste.. And the other fat lard I render in my 18 qt electric roaster...
I had always wondered why it was even necessary to render lard, and also how to do it. This video answers both questions well.
thanks for the recipe ! but i think i'll stick to coffee cans and bake the breads then freeze them....we use alot of coffee and they are reusable.
Yummy! The house must smell wonderful, after rendering . Thank you for sharing. Thumbs up folks.
Wow I never knew you could can bread!! Don't throw away those cracklings; they make wonderful crackling cornbread and they're good for flavoring your beans and soups. I like to use crackling for my collard greens or string beans when smoked ham hocks and smoked neck bones aren't on sale at the market. You can freeze them and they will store 6 months or if you vacuum seal them they will store even longer. They also make great gravy. Thanks for sharing the recipe :-)
Growing up we always butchered our own pork and beef. We not only rendered out the fat but also all of the skin. We had a lard press which squeezed out all the lard and left a cake of delicious cracklings.
I was so excited about being able to can zucchini bread. I tried it with banana bread today. I will check it in a couple of months. Thanks again for sharing your lives with us. ❤️
How'd it go Artie?
Wow, I very much enjoyed your video. I also would love to try that zucchini bread it absolutely looked good. Thanks guys for inviting us in your daily adventures.
Came to see the bread subbed for the cracklings! (now I'm really craving fresh cracklings lol)
That was brilliant! Yes I’m watching a year old video lol I’m on a roll & loving all the info yal’ve been sharing! Stay safe & be blessed ✌🏻💚🙏🏻
So, I'm curious... How was the bread after months? Was it still delicious? Maybe an update would be cool!
Watching you mix up zucchini dough brings back memories except I baked my bread in loaf pans.I didn't know a person could bake bread in a canning jar,I just learned something new today.I'm in the process of ordering jars,lids,and bands today.I'll make banana bread as soon as I get the jars.Thumbs up on all your blogs I've watch you make an awesome team.Put your faith & trust in Jesus.
I would have never thought you could make zucchini bread that way and can it!! I so want to try that!
Haven't heard of canning bread - it looks amazing! We raise goats and we save their tallow and make salves with it. We find it's the absolute best thing for ones skin. Greetings from Northern Alberta
Hello my lovelies, what a day in the kitchen hey? The lard looked wonderful and I'm positive it will taste wonderful in whatever you cook. Now the zucchini bread in jars is just bloody inspired cooking in my book and I cannot wait to make some for hubby and I. The pint jar is perfect for two people to have it for two morning teas. . . .oh hang on I forgot hubby eats like he invented it lolol, so maybe one sitting only. It did look wonderful and I look forward to trying it. looking very forward to your next video. Hugs, Michelle
Great method for the bread in the jars. Have no idea why I never thought to do this! I love the cracklings, best part of butcher season!
I never heard of doing this before this was definitely interesting
I once had a glut of zucchini and made amazing chutney with it. Which was so delicious on top of meat, as it caramelised it was extremely yummy.
FYI, I wouldn't can low pH stuff and things with eggs. It doesn't have to look or smell bad to make you sick. A good compromise would be to make biscotti and dry well. Find egg free recipe. Or make some sweet bread and dry very well. It can be rehydrated to a certain extent or used in soups and stews like a crustini or crouton. Or sweet bread can be added to hot chocolate.
Yes, I was concerned with the zucchini....how high a temp would be sufficient to sterilize it. I would be afraid to try this.
etherealone thank you for those suggestions! ☺
For a dry, slightly sweet bread, try rusks. Like biscottis it’s twice cooked and if kept in a tin will last longer because it doesn’t have moisture to mold.
@@SimpleLivingAlaska you can use just applesauce for egg sub
Smart
I was so happy to see someone else can bread. I can pumpkin, applesauce bread etc. Everyone thinks I'm nuts lol maybe so huh? I love making my own recipes and experimenting SO I canned cake mix in jars too. Used chocolate and stuck a York patty in middle. Put in jelly jars because it's only me. Do they last..lol never lasted pass a month with me none went bad. You have to ask someone else. Breads in jars are only suppose to last a year but mine never made it.
Newbie here! I love how you edit your videos. Taking out lapse time. The whole time I watched you make you bread, I kept thinking about how my grandma and I did that only she saved vegetable cans and that's what we baked our bread in. We then took the bread out and wrapped them in plastic wrap and foil then froze them. The problem is, I don't buy canned food much I buy fresh or frozen. So I may just go to the jars. Loved your video and how you both work so nicely together.
Many of my people make Cracklin’ Cornbread. Break up your cracklings into smaller bits and add them to your cornbread mixture. Bake as usual. Yummm!!!
The crackerlings made me soooo hungry :-)
Theresa & I just wanted to say that you two are doing a fantastic job. The amount of work you two have completed has been awesome. keep it up. As always great video and very informative.
Thanks for the great video. I am so jealous. OMG your garden. You got so much done this year. Wish i could be a neighbor mile down the road. Keep up your great videos. AAAAAAAAAAAAAAA
Just found you two. Been binge watching till I have seen all of this channels videos. So looking forward to your next post. Amazed at how much you have accomplished so far.
Ginny D thank you! :)
Never occurred to me to can the zucchini bread. I am going to try it as I also lack freezer space. Would love e yo see a tour of the root cellar now that it is filling up.😊
we did it in a presser canner,, comes out nice like brown bread,, doesn't take as long to cook..
How long does it last canned?
@@richardsabean5781 share your recipe plz or did you use this recipe?
@@staceymoore8039 It was in a canning book,, either Stocking Up,, or Putting Food By.. my X took the books.. I think any zucchini bread recipe will work... Be sure to use wide mouth pints.. The bread will pop right out... let me know how it works 4 ya.. aloha
Watching you guys is like going to school! Lol! I always learn new stuff.
I have no idea how many times I've watched this video the intro an aerial camera work is phenomenal.
Mind read "fall is here | We can Breed!"
Good to know I'm not the ONLY one in the world that read it that way. lol
Not the worst idea in the world. ROFL!
Now you know why the children of farmers are often born in the late summer.🖖
Wicked! Freaking awesome! Reminds me of my youth and Boston Brown Bread, in a can. slides out the same way, warm in the oven, butter, enjoy! Thanks guys!
We feed some of our cracklings to the dogs, they love them.
It’s so cool to see the progress you two have made and in the two months I have been following you guys, you have also grown by 16,000 subscribers. That’s cool too. Good job and Thank you for all your hard work.